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Chicken Coq au Vin

Organic chicken thighs marinated and then braised in a red wine, mushroom and garlic sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine French
Servings 4 people

Ingredients
  

  • 6 chicken thighs with the skin on
  • 3 carrots- washed and sliced
  • 2 celery stalks- washed and sliced
  • 2 onions- peeled and sliced
  • 1 bottle red wine preferably French Bordeaux
  • 1 tbsp cognac
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 4 sprigs thyme
  • 4 sprigs parsley
  • 1 package mushrooms- sliced
  • 1 tsp dried thyme
  • 1 package prosciutto- chopped
  • 3 cloves garlic- smashed and chopped
  • 2 tbsp brown rice flour
  • 1/4 cup olive oil
  • salt/pepper for taste
  • avocado oil for drizzling

Instructions
 

  • Place chicken in a large bowl. Add onions, garlic, celery, carrots, fresh herbs, bay leaf, tomato paste, cognac, salt and pepper. Pour the wine over the mixture, followed by the olive oil, covering the mixture. Place the chicken mixture in the refrigerator for 2 hours, or overnight.
  • When chicken is done marinating, place a large oven safe pan on medium high. Drizzle the bottom with avocado oil. When pan is hot add chicken thighs, skin side down. Brown both sides and then place on a clean plate and set aside. While chicken is browning pre-heat the oven to 425 degrees.
  • Next, place the remaining marinade in a strainer that has been placed over a large bowl. Remember to keep the liquid. Add brown rice flour to the chicken pan and saute for a few minutes. Next, add in the vegetables and herbs to your pan and saute for 5 minutes. Add chicken back into the pan and cover with the reserved liquid. Bring to a boil and cover the pan with a fitted lid.
  • Place chicken mixture in the oven for 30 minutes.
  • While chicken cooks place a medium pan over medium heat. Drizzle the bottom with avocado oil and add the prosciutto. When prosciutto is crispy add in the mushrooms and continue to saute until golden brown. Sprinkle with a pinch of salt and dried thyme. Set aside until ready to use.
  • When chicken is cooked, remove from the oven. Taste and add salt/pepper if needed. Sprinkle the mushroom mixture over top.
  • Serve this dish with whipped potatoes. Enjoy!